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The tail section of a crawfish is relatively small and holds a modestly sized but delectable nugget of meat. Don't forget the claws.

A pound of crawfish is about right for an entree, or an appetizer for two.

Fried grits, dressed up with party beads.

Crab au gratin - so, so good.

Cracklin' oysters.

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The sign said Zydeco Grille. As soon as we saw it, our mouths started to water. See, zydeco music is the accordion-heavy soundtrack of the Louisiana bayou, and folks know food in the bayou. Our Pavlovian response dictated that this was where we’d be dining, so in we went.

To our complete unsurprise, the menu was largely Creole — crawfish, etouffee, gumbo, etc. What we didn’t expect was the fusion element: Cajun carbonara, crawfish pie, pastalaya. As we looked over the selections, we found ourselves having to swallow frequently to avoid drooling down our chins. In fact, I’m finding myself doing that even as I write this. When you’re faced with a menu like this, where every choice seems better than the last, making up your mind can take forever. Fortunately, we knew one thing for sure: We wanted crawfish. So we ordered a one-pound appetizer, figuring that would hold us over while we tried to make other decisions.

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